Red Tomato Salsa

Title:
Red Tomato Salsa

Yield:
1 Quarts

Categories:
Salsa,
Dips,
Mesamexican,
Lnet




Ingredients:





     2 tb Vegetable oil


     1 md Onion, thinly sliced


     4 c  Diced canned Italian plum


          -tomatoes


     1 c  Tomato juice


     2    Garlic cloves, peeled


     4 lg Jalapeno chile, stemmed,


          -seeded if desired


     1 ts Salt






 Heat the vegetable oil in a medium skillet over moderate heat.


 


 Cook the onions until soft, about 10 minutes. Transfer to a food processor


 fitted with the metal blade or a blender.


 


 Add the remaining ingredients and puree, in batches if you are using a


 blender, until smooth.


 


 Pass through a medium strainer, pressing with a spatula or wooden spoon to


 push through as much pulp as possible.


 


 Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer


 and cook, uncovered, 20 minutes.


 


 Adjust the seasonings.


 


 Set aside and cool for table salsa or use warm for red rice or chilaquiles.


 


 Makes 1 1/2 quarts


 


 Store in the refrigerator 2-3 days or in the freezer for weeks.


 


 SOURCE:  Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena


 Siegel.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini